wyohunter Posted December 18, 2006 Report Share Posted December 18, 2006 one package hot links raw shrimp large or extra large canned chipolte peppers garlic, basil,crushed red pepper, chopped green onion a wedge or so of fresh parmisian cheese half n half cream in a large pan carmelise the sliced hotlinks in olive oil while the links are cooking butterfly the shrimp, add to the mix along with the green onions once the links carmelise ( turn a carmel color) in a blender add about a quart of the half n half cream add 2 (depending on how hot you like it) chipolte peppers from the can...red pepper garlic basil......just run a few seconds to chop the peppers is all thats needed once the shimp start to take color add the cream mix stir let it reduce for 20 minutes or so start the pot of water for the noodles or rice if you rather the the water boils add the noodles, then have the wedge of fresh parmisian cheese grated add to the sauce, this will thicken it when the noodles are done so are you.... Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted December 19, 2006 Report Share Posted December 19, 2006 Re: mex/italian Okie doke...one question.........................what are hot links??? sausage??? Quote Link to comment Share on other sites More sharing options...
leatherneck Posted December 19, 2006 Report Share Posted December 19, 2006 Re: mex/italian I think they are like little smokies Andrea Quote Link to comment Share on other sites More sharing options...
gitcha_some Posted December 20, 2006 Report Share Posted December 20, 2006 Re: mex/italian hot links are usually snausage Quote Link to comment Share on other sites More sharing options...
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